Delight your senses with succulent salmon and decadent lobster, wrapped in flaky puff pastry for an unforgettable dining experience
About this recipe
The Salmon Wellington is the fish version of the well known Beef Wellington
I find the Salmon Wellington version better, more savory and I particularly love the contrast between the flaky puff dough and the moist and tender Salmon.
Impress your guests with Salmon Lobster Wellington, this festive centrepiece is a better choice than the classic «beef wellington», this classy lobster salmon Wellington is a perfect choice to celebrate a special diner with your family and friends
The Lobster
1. Start by lightly browning the Shallots (2) in a bit of butter, then add the diced Garlic Cloves (3) and stir on low/medium heat
2. For today's meal I took Lobsters, but you may substitute with crab as well
3. Take the meat out of the shells of the Lobsters (2) and cut in chunks
4. Cook on high heat in the pan with the Shallots and the Garlic Cloves
5. Then deglaze with the White Wine (½ Cup), add the Lobsters, let it cook briefly and let evaporate
6. Set aside
The Salmon
7. Remove the skin and the pin bones of the Salmon Filets (2)
8. Sear the Salmon Filets for a few seconds
9. The goal is NOT TO COOK THROUGH but to simply sear them.
10. You may buy a Puff Dough but I usually find them too thin for this recipe. I like to use a thick Puff Pastry Dough (0.19" (or 13/64" or 0.5 cm) thick) : for this reason, I prefer making the Puff Pastry Dough myself
11. To make the Puff Pastry Dough yourself : The recipe is HERE
12. For a perfect result, use a loaf mold. I am using a Silikomart mold "TOR250X90"
13. To purchase online, see HERE
14. Coat the mold with plastic wrap. You will get the best results when using a thick puff dough
15. Coat the mold with the puff dough
16. Fill with the precooked Lobsters
17. Spread a few Spinach Leaves
18. Finish by filling with the precooked Salmon Filets
19. Fold the puff dough, then place it in the refrigerator for 1 hour
20. For the decoration, I chose to use a lattice pattern, using this lattice rolling tool. You may be creative and choose your own patterns with cookie cutters as well !
21. To purchase online, see HERE
22. I placed the dough in the freezer to solidify which will make the next steps easier
23. Remove the mold from the refrigerator and unmold (remove the plastic wrap of course !)
24. Brush with some eggwash...
25. and lay the pattern you chose (in my case, the lattice)
Pastry Brush
Silicone Brush, Heat Resistant for Pastry and Barbecue
Baking
26. Place in the preheated oven at 380 °F / 190 °C for about 30 minutes
The serving sauce
27. I recommend serving this Wellington dish with a Sauce for Fish
Soooooooooo good. A real treat that makes my guests happy every time
Awesome recipes! May I ask the approximate weight of those two salmon fillets, how many the dish serves? Thanks!
Difficult to remember the weight. I will measure next time and will update the recipe
How do you use the wine, you just deglaze it and sit aside ???????
Once the shallots start to brown in the skillet, add the wine and let evaporate by half, while stirring, then transfer to a bowl
I want to make just lobster wellington......would I pre-cook the lobster?
Hi Tracey : With just Lobster, you will need more lobster of course to compensate for the salmon that you want to replace with lobster.
Yes - You would need to remove the shells, and sear the lobster flesh on each sides (pre-cook) in a skillet, but not cook entirely, and then finish cooking them in the oven.
You want to sear them so we are sure they are entirely cooked, but only sear them (and not fully cook) so they can stay moist, and not overcooked.
Is it necessary to put the decorative dough on top with egg wash or can you just bake it without? Also how do you keep phyllo dough together in the mold?
Hi Kim, No it's not mandatory at all. It's mainly for decorating and presentation. However the eggwash is mandatory to give it that beautiful golden final color touch.
As for the Phyllo dough, that would be interesting to try... I mentioned in the ingredients that you may use phyllo dough, but honestly, I've never tried.
The result will be different, but definitely leaner in terms of calories.
I'm just concerned that unlike Puff Dough, the Phyllo dough doesn't rise when baking, and so I don't know what result you would get... but it's worth the try
Any idea what size the mold is?
I am using a Silikomart mold "TOR250X90" ([@A[https://www.amazon.com/Silicone-Buche-Freezing-Baking-Mold/dp/B006RI6ONQ/ref=sr_1_1?ie=UTF8&qid=1545231286&sr=8-1&keywords=TOR250X90]A@])
Width: 9.84" (or 9 27/32" or 25 cm)
Height: 3.54" (or 3 35/64" or 9 cm)
Can this be prepared ahead of time to bake right before the rest of dinner is ready?
Hey Spinner
Yes it can be made a few hours before, a day but perhaps not earlier.
I would slightly underbake it, then refrigerate it overnight (well wrapped), so that when I warm it up just before serving the next day, it doesn't overdry
Please clarify steps 4 & 5, is the lobster cooked cooked in step 4 or step 5? It would appear to say in step 4, but then step 5 says add the lobster.
No, it's still step 5 as mentioned.
You add the lobster, briefly cook it on the surface (it will cook again in the oven)